White Roux Thickening for Sauces
From The modern baker, confectioner and caterer (1911).
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A historical recipe
The modern baker, confectioner and caterer, by John Kirkland and University of Leeds. Library (1911).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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1 lb. of butter
Method
-
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- Place 1 lb.
- of butter in a bain-marie and stand on the corner of the stove to melt (or clarify).
- Pour gently into a stewpan, taking care not to let any of the dross go in;
- then stir enough flour in to make a stiff paste.
- Leave on the side of the stove for two hours, stirring occasionally (but taking care not to brown);
- turn into a basin.
- Always keep some on hand.
Cookware for this recipe
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Saucepan
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Wooden spoon